Coffee as a
quiet practice.

Obsidian began in a converted warehouse on a cold November morning in 2017. Two baristas, a borrowed La Marzocco, and a singular conviction: that a cup of coffee — made with genuine care — can restructure someone's entire morning.

We source directly from twelve farms across Ethiopia, Colombia, Kenya, and Guatemala. Every relationship spans at least three years. We visit every origin. We taste everything before it crosses our bar.

The interior is intentionally spare. Dark walnut, poured concrete, low light. We want the coffee to be the loudest thing in the room.